Ground Turkey Enchilada Casserole

• 1 1/4 lbs lean ground turkey (Jennie-O)
• 20 ounces enchilada sauce
• 15 corn tortillas
• 2 cups fat-free cheddar cheese (Kraft Free)

1. In a 5- to 6-quart pan over high heat, stir turkey until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce.
2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
3. Bake in a 425u0b0 regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes.

lean ground turkey, enchilada sauce, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/ground-turkey-enchilada-casserole-375084 (may not work)